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1. Preheat oven to 350 F. In a large mixing bowl, cream sugar, oil and eggs until smooth.
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2. In a separate bowl, sift together the dry ingredients and spices (flour through ginger).
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3. Slowly add the flour mixture into the wet ingredients, half a cup at a time, making sure to mix well during each addition.
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4. Add the pureed pumpkin to the batter.
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5. Mix until combined.
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6. Prepare three 9-inch cake pans by coating them with non-stick baking spray with flour.
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7. Evenly divide the batter into the three pans and smooth the tops.
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8. Place into the preheated 350 F oven and bake for 30-35 minutes or until lightly brown. You can use a toothpick and insert it into the center of one to check for done-ness. It should come out clean when the cakes are done.
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9. Remove pans from the oven and allow cakes to cool in the pans for 10 minutes before removing them to a wire rack for cooling. While the cakes cool, allow the butter to soften at room temperature.
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10. Once the cakes are completely cool, approximately 1 hour, begin to make the buttercream icing.
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11. In a large mixing bowl, using an electric mixer on high speed, beat 3 cups of powdered sugar with the room temperature butter and the remaining icing ingredients for about 5 minutes. After 5 minutes, slowly incorporate the remaining powdered sugar, whipping on high until fluffy.
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12. Carefully assemble the layer cake on your serving platter. The layers are very tender so be careful when stacking. Smooth some of the buttercream between each layer. Once the cake is assembled use the remaining buttercream to frost the outside of the cake.
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13. Place cake in the refrigerator for 1 hour to allow the buttercream to set.
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14. Prior to serving, allow cake to sit at room temperature for 10 minutes.
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15. Slice and enjoy!
